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morels: eat and adore GOD


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I live in the mtns of appalachia and morels are available only after march to may. They are unique looking and tasting. The look like a conical type sponge. A forager once called morels "dry land fish" because of the texture. Look it up at morels.com. about 80 a pound. I harvest about 9 pounds Stearns just for myself and neighbours

 

 

 

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Cool! I'll have to check out the site.

Steak and eggs and shrooms sound like the ticket!! yes.gif

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QUOTE (Tombstone Mountain @ Jun 30 2012, 10:17 AM)
Does anybody on this forum appreciate morel mushrooms? I harvest them and cook with them. Test for echo!!!


trink39.gif  bacon.gif

Most definitely! I live out in the boonies and collect them every spring. As I'm sure you know, you have to keep your prime locations a secret or other people will beat you to them. People who've never tasted them don't know what they're missing!

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QUOTE (go2wrk@95974 @ Jul 14 2012, 04:58 PM)
Cool! I'll have to check out the site.
Steak and eggs and shrooms sound like the ticket!! yes.gif

Good luck finding them. You can mail order dried morels. Reconstituted the taste is fine

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And here's one more. Once again a little on the dehydrated side. This upcoming spring is going to be a great year for them

 

http://i1074.photobucket.com/albums/w419/Aldenius/100_1506_zps78208710.jpg

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QUOTE (Tombstone Mountain @ Sep 25 2012, 01:20 PM)
And here's one more. Once again a little on the dehydrated side. This upcoming spring is going to be a great year for them

http://i1074.photobucket.com/albums/w419/Aldenius/100_1506_zps78208710.jpg

That's very strange looking, TM. Kind of like tripe.

 

What does it taste like? Chicken is not an acceptable answer. wink.gif How do you prepare them? Spice, flavor, brine them?

 

I understand the food of God reference. There is a sub place in East Boston that serves a meatball sub. When served, the clouds part, a hand comes down from the sky with the sandwich and a large but comforting voice says "Here. Eat, my child." A sandwich made by the Hand of God.

 

Morels are like that? unsure.gif

 

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QUOTE (CygnusGal @ Sep 30 2012, 06:06 PM)
QUOTE (Tombstone Mountain @ Sep 25 2012, 01:20 PM)
And here's one more. Once again a little on the dehydrated side. This upcoming spring is going to be a great year for them

http://i1074.photobucket.com/albums/w419/Aldenius/100_1506_zps78208710.jpg

That's very strange looking, TM. Kind of like tripe.

 

What does it taste like? Chicken is not an acceptable answer. wink.gif How do you prepare them? Spice, flavor, brine them?

 

I understand the food of God reference. There is a sub place in East Boston that serves a meatball sub. When served, the clouds part, a hand comes down from the sky with the sandwich and a large but comforting voice says "Here. Eat, my child." A sandwich made by the Hand of God.

 

Morels are like that? unsure.gif

Here in the mountains it is known as "dry land fish" it has a texture like meat. It can be fried like okra, which will mask the flavor...that is not the best way to appreciate the Morel. It has a pleasant nuttiness, yet savory quality. When its cooking it smells like spring...best I can describe. I sautee them with some leek,garlic, and put in on my pasta alfredo.

 

I try not to overpower the flavor with spices, but to each his own.

 

Try them and you will be glad ya did!

 

BTW...gotta soak them overnight in a brine, and the slugs, ants will flee...use spray hose on sink to rid dirt from the omnical cells.

 

 

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QUOTE (Tombstone Mountain @ Sep 30 2012, 06:24 PM)
QUOTE (CygnusGal @ Sep 30 2012, 06:06 PM)
QUOTE (Tombstone Mountain @ Sep 25 2012, 01:20 PM)
And here's one more. Once again a little on the dehydrated side. This upcoming spring is going to be a great year for them

http://i1074.photobucket.com/albums/w419/Aldenius/100_1506_zps78208710.jpg

That's very strange looking, TM. Kind of like tripe.

 

What does it taste like? Chicken is not an acceptable answer. wink.gif How do you prepare them? Spice, flavor, brine them?

 

I understand the food of God reference. There is a sub place in East Boston that serves a meatball sub. When served, the clouds part, a hand comes down from the sky with the sandwich and a large but comforting voice says "Here. Eat, my child." A sandwich made by the Hand of God.

 

Morels are like that? unsure.gif

 

 

BTW...gotta soak them overnight in a brine, and the slugs, ants will flee...use spray hose on sink to rid dirt from the omnical cells.

What sort of brine? Wouldn't that adversely affect their flavor?

 

I just rinse them in the sink and put them in a bowl of water for about ten minutes; this usually drives out any insects. Besides, a few errant bugs won't hurt you --it's just a little added protein! tongue.gif

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QUOTE (substancewithoutstyle @ Sep 30 2012, 07:08 PM)
QUOTE (Tombstone Mountain @ Sep 30 2012, 06:24 PM)
QUOTE (CygnusGal @ Sep 30 2012, 06:06 PM)
QUOTE (Tombstone Mountain @ Sep 25 2012, 01:20 PM)
And here's one more. Once again a little on the dehydrated side. This upcoming spring is going to be a great year for them

http://i1074.photobucket.com/albums/w419/Aldenius/100_1506_zps78208710.jpg

That's very strange looking, TM. Kind of like tripe.

 

What does it taste like? Chicken is not an acceptable answer. wink.gif How do you prepare them? Spice, flavor, brine them?

 

I understand the food of God reference. There is a sub place in East Boston that serves a meatball sub. When served, the clouds part, a hand comes down from the sky with the sandwich and a large but comforting voice says "Here. Eat, my child." A sandwich made by the Hand of God.

 

Morels are like that? unsure.gif

 

 

BTW...gotta soak them overnight in a brine, and the slugs, ants will flee...use spray hose on sink to rid dirt from the omnical cells.

What sort of brine? Wouldn't that adversely affect their flavor?

 

I just rinse them in the sink and put them in a bowl of water for about ten minutes; this usually drives out any insects. Besides, a few errant bugs won't hurt you --it's just a little added protein! tongue.gif

Brine is the wrong word...simply salt water. In terms of cleaning them, always done the soaking overnight...it was the way I was shown to do it. You should never eat them raw. Gotta cook them babies!

 

You can buy them year round, but they're dehydrated. I've seen them for $10 for a quarter ounce in stores.

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QUOTE (Tombstone Mountain @ Sep 30 2012, 08:27 PM)
QUOTE (substancewithoutstyle @ Sep 30 2012, 07:08 PM)
QUOTE (Tombstone Mountain @ Sep 30 2012, 06:24 PM)
QUOTE (CygnusGal @ Sep 30 2012, 06:06 PM)
QUOTE (Tombstone Mountain @ Sep 25 2012, 01:20 PM)
And here's one more. Once again a little on the dehydrated side. This upcoming spring is going to be a great year for them

http://i1074.photobucket.com/albums/w419/Aldenius/100_1506_zps78208710.jpg

That's very strange looking, TM. Kind of like tripe.

 

What does it taste like? Chicken is not an acceptable answer. wink.gif How do you prepare them? Spice, flavor, brine them?

 

I understand the food of God reference. There is a sub place in East Boston that serves a meatball sub. When served, the clouds part, a hand comes down from the sky with the sandwich and a large but comforting voice says "Here. Eat, my child." A sandwich made by the Hand of God.

 

Morels are like that? unsure.gif

 

 

BTW...gotta soak them overnight in a brine, and the slugs, ants will flee...use spray hose on sink to rid dirt from the omnical cells.

What sort of brine? Wouldn't that adversely affect their flavor?

 

I just rinse them in the sink and put them in a bowl of water for about ten minutes; this usually drives out any insects. Besides, a few errant bugs won't hurt you --it's just a little added protein! tongue.gif

Brine is the wrong word...simply salt water. In terms of cleaning them, always done the soaking overnight...it was the way I was shown to do it. You should never eat them raw. Gotta cook them babies!

 

You can buy them year round, but they're dehydrated. I've seen them for $10 for a quarter ounce in stores.

Brine is the right word. Salt water - it draws out all the nasties. That's how many things are brined. Chicken or sushi grade salmon, for example.

 

So, you use them any place you would a mushroom?

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QUOTE (Tombstone Mountain @ Sep 30 2012, 07:27 PM)
QUOTE (substancewithoutstyle @ Sep 30 2012, 07:08 PM)
QUOTE (Tombstone Mountain @ Sep 30 2012, 06:24 PM)
QUOTE (CygnusGal @ Sep 30 2012, 06:06 PM)
QUOTE (Tombstone Mountain @ Sep 25 2012, 01:20 PM)
And here's one more. Once again a little on the dehydrated side. This upcoming spring is going to be a great year for them

http://i1074.photobucket.com/albums/w419/Aldenius/100_1506_zps78208710.jpg

That's very strange looking, TM. Kind of like tripe.

 

What does it taste like? Chicken is not an acceptable answer. wink.gif How do you prepare them? Spice, flavor, brine them?

 

I understand the food of God reference. There is a sub place in East Boston that serves a meatball sub. When served, the clouds part, a hand comes down from the sky with the sandwich and a large but comforting voice says "Here. Eat, my child." A sandwich made by the Hand of God.

 

Morels are like that? unsure.gif

 

 

BTW...gotta soak them overnight in a brine, and the slugs, ants will flee...use spray hose on sink to rid dirt from the omnical cells.

What sort of brine? Wouldn't that adversely affect their flavor?

 

I just rinse them in the sink and put them in a bowl of water for about ten minutes; this usually drives out any insects. Besides, a few errant bugs won't hurt you --it's just a little added protein! tongue.gif

Brine is the wrong word...simply salt water. In terms of cleaning them, always done the soaking overnight...it was the way I was shown to do it. You should never eat them raw. Gotta cook them babies!

 

You can buy them year round, but they're dehydrated. I've seen them for $10 for a quarter ounce in stores.

I thought you were marinating them overnight in some weird concoction before cooking! Now I know what you mean.

 

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QUOTE (CygnusGal @ Sep 30 2012, 07:40 PM)
QUOTE (Tombstone Mountain @ Sep 30 2012, 08:27 PM)
QUOTE (substancewithoutstyle @ Sep 30 2012, 07:08 PM)
QUOTE (Tombstone Mountain @ Sep 30 2012, 06:24 PM)
QUOTE (CygnusGal @ Sep 30 2012, 06:06 PM)
QUOTE (Tombstone Mountain @ Sep 25 2012, 01:20 PM)
And here's one more. Once again a little on the dehydrated side. This upcoming spring is going to be a great year for them

http://i1074.photobucket.com/albums/w419/Aldenius/100_1506_zps78208710.jpg

That's very strange looking, TM. Kind of like tripe.

 

What does it taste like? Chicken is not an acceptable answer. wink.gif How do you prepare them? Spice, flavor, brine them?

 

I understand the food of God reference. There is a sub place in East Boston that serves a meatball sub. When served, the clouds part, a hand comes down from the sky with the sandwich and a large but comforting voice says "Here. Eat, my child." A sandwich made by the Hand of God.

 

Morels are like that? unsure.gif

 

 

BTW...gotta soak them overnight in a brine, and the slugs, ants will flee...use spray hose on sink to rid dirt from the omnical cells.

What sort of brine? Wouldn't that adversely affect their flavor?

 

I just rinse them in the sink and put them in a bowl of water for about ten minutes; this usually drives out any insects. Besides, a few errant bugs won't hurt you --it's just a little added protein! tongue.gif

Brine is the wrong word...simply salt water. In terms of cleaning them, always done the soaking overnight...it was the way I was shown to do it. You should never eat them raw. Gotta cook them babies!

 

You can buy them year round, but they're dehydrated. I've seen them for $10 for a quarter ounce in stores.

Brine is the right word. Salt water - it draws out all the nasties. That's how many things are brined. Chicken or sushi grade salmon, for example.

 

So, you use them any place you would a mushroom?

Some people add sugar and even spices to brine, which is what I thought TM meant, hence my confusion.

 

If you have a recipe that calls for porcini mushrooms, you could try using morels instead, as they both have a slightly nutty flavor.

 

If you ever decide to collect your own, beware of false morels, which are toxic:

 

http://i1050.photobucket.com/albums/s410/datura67/large1-verpa_bohemica1_zps12fc4a1f.jpg

 

 

 

 

 

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QUOTE (substancewithoutstyle @ Sep 30 2012, 09:37 PM)
QUOTE (CygnusGal @ Sep 30 2012, 07:40 PM)
QUOTE (Tombstone Mountain @ Sep 30 2012, 08:27 PM)
QUOTE (substancewithoutstyle @ Sep 30 2012, 07:08 PM)
QUOTE (Tombstone Mountain @ Sep 30 2012, 06:24 PM)
QUOTE (CygnusGal @ Sep 30 2012, 06:06 PM)
QUOTE (Tombstone Mountain @ Sep 25 2012, 01:20 PM)
And here's one more. Once again a little on the dehydrated side. This upcoming spring is going to be a great year for them

http://i1074.photobucket.com/albums/w419/Aldenius/100_1506_zps78208710.jpg

That's very strange looking, TM. Kind of like tripe.

 

What does it taste like? Chicken is not an acceptable answer. wink.gif How do you prepare them? Spice, flavor, brine them?

 

I understand the food of God reference. There is a sub place in East Boston that serves a meatball sub. When served, the clouds part, a hand comes down from the sky with the sandwich and a large but comforting voice says "Here. Eat, my child." A sandwich made by the Hand of God.

 

Morels are like that? unsure.gif

 

 

BTW...gotta soak them overnight in a brine, and the slugs, ants will flee...use spray hose on sink to rid dirt from the omnical cells.

What sort of brine? Wouldn't that adversely affect their flavor?

 

I just rinse them in the sink and put them in a bowl of water for about ten minutes; this usually drives out any insects. Besides, a few errant bugs won't hurt you --it's just a little added protein! tongue.gif

Brine is the wrong word...simply salt water. In terms of cleaning them, always done the soaking overnight...it was the way I was shown to do it. You should never eat them raw. Gotta cook them babies!

 

You can buy them year round, but they're dehydrated. I've seen them for $10 for a quarter ounce in stores.

Brine is the right word. Salt water - it draws out all the nasties. That's how many things are brined. Chicken or sushi grade salmon, for example.

 

So, you use them any place you would a mushroom?

Some people add sugar and even spices to brine, which is what I thought TM meant, hence my confusion.

 

If you have a recipe that calls for porcini mushrooms, you could try using morels instead, as they both have a slightly nutty flavor.

 

If you ever decide to collect your own, beware of false morels, which are toxic:

 

http://i1050.photobucket.com/albums/s410/datura67/large1-verpa_bohemica1_zps12fc4a1f.jpg

Nice pic--Yeah false morels are out there, never seen one while hunting. Here's one from last year's harvest that resembles your pic, but is NOT a false Morel

http://i1074.photobucket.com/albums/w419/Aldenius/100_1436_zps95705301.jpg

Edited by Tombstone Mountain
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QUOTE (Tombstone Mountain @ Oct 1 2012, 09:20 AM)
QUOTE (substancewithoutstyle @ Sep 30 2012, 09:37 PM)
QUOTE (CygnusGal @ Sep 30 2012, 07:40 PM)
QUOTE (Tombstone Mountain @ Sep 30 2012, 08:27 PM)
QUOTE (substancewithoutstyle @ Sep 30 2012, 07:08 PM)
QUOTE (Tombstone Mountain @ Sep 30 2012, 06:24 PM)
QUOTE (CygnusGal @ Sep 30 2012, 06:06 PM)
QUOTE (Tombstone Mountain @ Sep 25 2012, 01:20 PM)
And here's one more. Once again a little on the dehydrated side. This upcoming spring is going to be a great year for them

http://i1074.photobucket.com/albums/w419/Aldenius/100_1506_zps78208710.jpg

That's very strange looking, TM. Kind of like tripe.

 

What does it taste like? Chicken is not an acceptable answer. wink.gif How do you prepare them? Spice, flavor, brine them?

 

I understand the food of God reference. There is a sub place in East Boston that serves a meatball sub. When served, the clouds part, a hand comes down from the sky with the sandwich and a large but comforting voice says "Here. Eat, my child." A sandwich made by the Hand of God.

 

Morels are like that? unsure.gif

 

 

BTW...gotta soak them overnight in a brine, and the slugs, ants will flee...use spray hose on sink to rid dirt from the omnical cells.

What sort of brine? Wouldn't that adversely affect their flavor?

 

I just rinse them in the sink and put them in a bowl of water for about ten minutes; this usually drives out any insects. Besides, a few errant bugs won't hurt you --it's just a little added protein! tongue.gif

Brine is the wrong word...simply salt water. In terms of cleaning them, always done the soaking overnight...it was the way I was shown to do it. You should never eat them raw. Gotta cook them babies!

 

You can buy them year round, but they're dehydrated. I've seen them for $10 for a quarter ounce in stores.

Brine is the right word. Salt water - it draws out all the nasties. That's how many things are brined. Chicken or sushi grade salmon, for example.

 

So, you use them any place you would a mushroom?

Some people add sugar and even spices to brine, which is what I thought TM meant, hence my confusion.

 

If you have a recipe that calls for porcini mushrooms, you could try using morels instead, as they both have a slightly nutty flavor.

 

If you ever decide to collect your own, beware of false morels, which are toxic:

 

http://i1050.photobucket.com/albums/s410/datura67/large1-verpa_bohemica1_zps12fc4a1f.jpg

Nice pic--Yeah false morels are out there, never seen one while hunting. Here's one from last year's harvest that resembles your pic, but is NOT a false Morel

http://i1074.photobucket.com/albums/w419/Aldenius/100_1436_zps95705301.jpg

Yes, you can add many spices and flavours to a brine - salt and water is a simple brine.

 

ohmy.gif Fake morels exist and they will kill me? That doesn't sound like much fun. sad.gif

 

Is there any way to test them (aside from dying, which I'd rather avoid)? unsure.gif

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QUOTE (CygnusGal @ Oct 1 2012, 03:27 PM)
QUOTE (Tombstone Mountain @ Oct 1 2012, 09:20 AM)
QUOTE (substancewithoutstyle @ Sep 30 2012, 09:37 PM)
QUOTE (CygnusGal @ Sep 30 2012, 07:40 PM)
QUOTE (Tombstone Mountain @ Sep 30 2012, 08:27 PM)
QUOTE (substancewithoutstyle @ Sep 30 2012, 07:08 PM)
QUOTE (Tombstone Mountain @ Sep 30 2012, 06:24 PM)
QUOTE (CygnusGal @ Sep 30 2012, 06:06 PM)
QUOTE (Tombstone Mountain @ Sep 25 2012, 01:20 PM)
And here's one more. Once again a little on the dehydrated side. This upcoming spring is going to be a great year for them

http://i1074.photobucket.com/albums/w419/Aldenius/100_1506_zps78208710.jpg

That's very strange looking, TM. Kind of like tripe.

 

What does it taste like? Chicken is not an acceptable answer. wink.gif How do you prepare them? Spice, flavor, brine them?

 

I understand the food of God reference. There is a sub place in East Boston that serves a meatball sub. When served, the clouds part, a hand comes down from the sky with the sandwich and a large but comforting voice says "Here. Eat, my child." A sandwich made by the Hand of God.

 

Morels are like that? unsure.gif

 

 

BTW...gotta soak them overnight in a brine, and the slugs, ants will flee...use spray hose on sink to rid dirt from the omnical cells.

What sort of brine? Wouldn't that adversely affect their flavor?

 

I just rinse them in the sink and put them in a bowl of water for about ten minutes; this usually drives out any insects. Besides, a few errant bugs won't hurt you --it's just a little added protein! tongue.gif

Brine is the wrong word...simply salt water. In terms of cleaning them, always done the soaking overnight...it was the way I was shown to do it. You should never eat them raw. Gotta cook them babies!

 

You can buy them year round, but they're dehydrated. I've seen them for $10 for a quarter ounce in stores.

Brine is the right word. Salt water - it draws out all the nasties. That's how many things are brined. Chicken or sushi grade salmon, for example.

 

So, you use them any place you would a mushroom?

Some people add sugar and even spices to brine, which is what I thought TM meant, hence my confusion.

 

If you have a recipe that calls for porcini mushrooms, you could try using morels instead, as they both have a slightly nutty flavor.

 

If you ever decide to collect your own, beware of false morels, which are toxic:

 

http://i1050.photobucket.com/albums/s410/datura67/large1-verpa_bohemica1_zps12fc4a1f.jpg

Nice pic--Yeah false morels are out there, never seen one while hunting. Here's one from last year's harvest that resembles your pic, but is NOT a false Morel

http://i1074.photobucket.com/albums/w419/Aldenius/100_1436_zps95705301.jpg

Yes, you can add many spices and flavours to a brine - salt and water is a simple brine.

 

ohmy.gif Fake morels exist and they will kill me? That doesn't sound like much fun. sad.gif

 

Is there any way to test them (aside from dying, which I'd rather avoid)? unsure.gif

The best way to tell the difference between edible morels and false morels is by cutting them in half lengthwise and looking at the inside of the stem. Edible morels have hollow stems, but stems of false morels are white and pithy inside.

 

False morels seem to be fairly uncommon, as I've only come across three or four over the years.

 

It's unlikely you'd even know if you ate one by mistake. It's my understanding you have to consume quite a few before becoming ill, let alone dying! However, when it comes to wild mushrooms, it's best to avoid eating them unless you're absolutely certain of their identity.

 

 

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QUOTE (substancewithoutstyle @ Oct 1 2012, 08:14 PM)
QUOTE (CygnusGal @ Oct 1 2012, 03:27 PM)
QUOTE (Tombstone Mountain @ Oct 1 2012, 09:20 AM)
QUOTE (substancewithoutstyle @ Sep 30 2012, 09:37 PM)
QUOTE (CygnusGal @ Sep 30 2012, 07:40 PM)
QUOTE (Tombstone Mountain @ Sep 30 2012, 08:27 PM)
QUOTE (substancewithoutstyle @ Sep 30 2012, 07:08 PM)
QUOTE (Tombstone Mountain @ Sep 30 2012, 06:24 PM)
QUOTE (CygnusGal @ Sep 30 2012, 06:06 PM)
QUOTE (Tombstone Mountain @ Sep 25 2012, 01:20 PM)
And here's one more. Once again a little on the dehydrated side. This upcoming spring is going to be a great year for them

http://i1074.photobucket.com/albums/w419/Aldenius/100_1506_zps78208710.jpg

That's very strange looking, TM. Kind of like tripe.

 

What does it taste like? Chicken is not an acceptable answer. wink.gif How do you prepare them? Spice, flavor, brine them?

 

I understand the food of God reference. There is a sub place in East Boston that serves a meatball sub. When served, the clouds part, a hand comes down from the sky with the sandwich and a large but comforting voice says "Here. Eat, my child." A sandwich made by the Hand of God.

 

Morels are like that? unsure.gif

 

 

BTW...gotta soak them overnight in a brine, and the slugs, ants will flee...use spray hose on sink to rid dirt from the omnical cells.

What sort of brine? Wouldn't that adversely affect their flavor?

 

I just rinse them in the sink and put them in a bowl of water for about ten minutes; this usually drives out any insects. Besides, a few errant bugs won't hurt you --it's just a little added protein! tongue.gif

Brine is the wrong word...simply salt water. In terms of cleaning them, always done the soaking overnight...it was the way I was shown to do it. You should never eat them raw. Gotta cook them babies!

 

You can buy them year round, but they're dehydrated. I've seen them for $10 for a quarter ounce in stores.

Brine is the right word. Salt water - it draws out all the nasties. That's how many things are brined. Chicken or sushi grade salmon, for example.

 

So, you use them any place you would a mushroom?

Some people add sugar and even spices to brine, which is what I thought TM meant, hence my confusion.

 

If you have a recipe that calls for porcini mushrooms, you could try using morels instead, as they both have a slightly nutty flavor.

 

If you ever decide to collect your own, beware of false morels, which are toxic:

 

http://i1050.photobucket.com/albums/s410/datura67/large1-verpa_bohemica1_zps12fc4a1f.jpg

Nice pic--Yeah false morels are out there, never seen one while hunting. Here's one from last year's harvest that resembles your pic, but is NOT a false Morel

http://i1074.photobucket.com/albums/w419/Aldenius/100_1436_zps95705301.jpg

Yes, you can add many spices and flavours to a brine - salt and water is a simple brine.

 

ohmy.gif Fake morels exist and they will kill me? That doesn't sound like much fun. sad.gif

 

Is there any way to test them (aside from dying, which I'd rather avoid)? unsure.gif

The best way to tell the difference between edible morels and false morels is by cutting them in half lengthwise and looking at the inside of the stem. Edible morels have hollow stems, but stems of false morels are white and pithy inside.

 

False morels seem to be fairly uncommon, as I've only come across three or four over the years.

 

It's unlikely you'd even know if you ate one by mistake. It's my understanding you have to consume quite a few before becoming ill, let alone dying! However, when it comes to wild mushrooms, it's best to avoid eating them unless you're absolutely certain of their identity.

Yes, I know that about mushrooms. That's why I ask about morels. Wild mushrooms can kill you, small dose with no antidote. I have never gone wild mushroom picking - I never had the knowledge to feel safe. All of mine come from the store.

 

Its good to know at least a fake morel won't kill me that easily wink.gif

 

Thanks smile.gif

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QUOTE (substancewithoutstyle @ Oct 1 2012, 07:14 PM)
QUOTE (CygnusGal @ Oct 1 2012, 03:27 PM)
QUOTE (Tombstone Mountain @ Oct 1 2012, 09:20 AM)
QUOTE (substancewithoutstyle @ Sep 30 2012, 09:37 PM)
QUOTE (CygnusGal @ Sep 30 2012, 07:40 PM)
QUOTE (Tombstone Mountain @ Sep 30 2012, 08:27 PM)
QUOTE (substancewithoutstyle @ Sep 30 2012, 07:08 PM)
QUOTE (Tombstone Mountain @ Sep 30 2012, 06:24 PM)
QUOTE (CygnusGal @ Sep 30 2012, 06:06 PM)
QUOTE (Tombstone Mountain @ Sep 25 2012, 01:20 PM)
And here's one more. Once again a little on the dehydrated side. This upcoming spring is going to be a great year for them

http://i1074.photobucket.com/albums/w419/Aldenius/100_1506_zps78208710.jpg

That's very strange looking, TM. Kind of like tripe.

 

What does it taste like? Chicken is not an acceptable answer. wink.gif How do you prepare them? Spice, flavor, brine them?

 

I understand the food of God reference. There is a sub place in East Boston that serves a meatball sub. When served, the clouds part, a hand comes down from the sky with the sandwich and a large but comforting voice says "Here. Eat, my child." A sandwich made by the Hand of God.

 

Morels are like that? unsure.gif

 

 

BTW...gotta soak them overnight in a brine, and the slugs, ants will flee...use spray hose on sink to rid dirt from the omnical cells.

What sort of brine? Wouldn't that adversely affect their flavor?

 

I just rinse them in the sink and put them in a bowl of water for about ten minutes; this usually drives out any insects. Besides, a few errant bugs won't hurt you --it's just a little added protein! tongue.gif

Brine is the wrong word...simply salt water. In terms of cleaning them, always done the soaking overnight...it was the way I was shown to do it. You should never eat them raw. Gotta cook them babies!

 

You can buy them year round, but they're dehydrated. I've seen them for $10 for a quarter ounce in stores.

Brine is the right word. Salt water - it draws out all the nasties. That's how many things are brined. Chicken or sushi grade salmon, for example.

 

So, you use them any place you would a mushroom?

Some people add sugar and even spices to brine, which is what I thought TM meant, hence my confusion.

 

If you have a recipe that calls for porcini mushrooms, you could try using morels instead, as they both have a slightly nutty flavor.

 

If you ever decide to collect your own, beware of false morels, which are toxic:

 

http://i1050.photobucket.com/albums/s410/datura67/large1-verpa_bohemica1_zps12fc4a1f.jpg

Nice pic--Yeah false morels are out there, never seen one while hunting. Here's one from last year's harvest that resembles your pic, but is NOT a false Morel

http://i1074.photobucket.com/albums/w419/Aldenius/100_1436_zps95705301.jpg

Yes, you can add many spices and flavours to a brine - salt and water is a simple brine.

 

ohmy.gif Fake morels exist and they will kill me? That doesn't sound like much fun. sad.gif

 

Is there any way to test them (aside from dying, which I'd rather avoid)? unsure.gif

The best way to tell the difference between edible morels and false morels is by cutting them in half lengthwise and looking at the inside of the stem. Edible morels have hollow stems, but stems of false morels are white and pithy inside.

 

False morels seem to be fairly uncommon, as I've only come across three or four over the years.

 

It's unlikely you'd even know if you ate one by mistake. It's my understanding you have to consume quite a few before becoming ill, let alone dying! However, when it comes to wild mushrooms, it's best to avoid eating them unless you're absolutely certain of their identity.

Good call...the stems are hollow...plus the cone looks odd in comparison to the true morel.

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We used to find morels growing wild near Collingwood, Ontario (north of Toronto) where I used to live back in the 80s. But, I haven't seen them in the northwestern Ontario region yet.

 

I'm not a huge mushroom fan, but for those in the know, morels are the best of the best. Sauteed in olive oil and butter, fine diced shallots, red wine reduced, and heavy cream... seasoning. Oh ya!

 

 

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Morels.com and apparently they do grow in Maine (and MA and southern ON where I grew up). They're pretty wide spread in fact. The folks in Maine suggest wearing orange when collecting so you don't get shot by hunters. Game hunters, I presume, as a morel would not require a weapon to capture. I hope.

 

Thunder Bay Rush, that sounds tasty. So does TM's idea with the alfredo sauce.

 

trink39.gif

 

 

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Good for you...it's a lot of fun. Maybe i'm weird but I trolling the forest in early spring looking for the Morel. They're really the first mushroom to emerge from winter. When the first green starts to peek that's when I start the season. Usually mid-march, but the time they emerge has varied in the 10 years I've foraged for them

 

The Morel is expensive to buy because it is SOOOO hard to spot in the woods. I compare it to an eye exam when you do the color tests...they just "elude" the eye's (knew i could fit a reference in there). Typically, I've found them most plentiful along deer and turkey trails...probably because they help spread the Morel through defication (yum).

 

I've found morels growing in grass, but it isn't common here. Mostly under leaves. They tend to have the color of what's around them in the woods.

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